For citation:
Agafonkina I.V., Korolev I.A., Sarantsev T.A. THE STUDY OF THERMAL DENATURATION OF BEEF, PORK, CHICKEN AND TURKEY MUSCLE PROTEINS USING DIFFERENTIAL SCANNING CALORIMETRY. Theory and practice of meat processing. 2019;4(3):19-23. https://doi.org/10.21323/2414-438X-2019-4-3-19-23
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